The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-11-25
HOW THE DAY WAS OBSERVED.


and Enjoyment by the Than kful.
The weather, yesterday, was not what tradi-
ton aseribes to Thanksgiving day. There was no
snow or crispy air TO make the coZiness of the
home circle more cozy by strong contrast OF sold
without and additional warmth within doors
The drenehing and continuous rain from mid
night until dawn left somhre skies and murky
atmosphere, with occasional mEsts to make the
day almost intolerabie. But everywhere in
closed stores, Offices and crowds the Streets
the cheeriness that was seen in many parlor
the group after group of faithful church goers,
the leisure of men who would have otherwise
been the busiest of the busy, the inclination to
gossip when in other days business cares would
have cut it short. and above all the conspicuous
ness of the turkey and his palatable accessories
TOLD that the one national holiday next in imDor-
lance to Independence day was in full tide.
Little by little this day. especially devoted
to home feasts and homo gatherings is at
tanning that universal observance it has had
in New England for more than two hundred
years. and in indianapolis 1t was never more
recognized than yesterday. The family festivals
were moro numerous than ever. and they kept
many persons at home who familiar figures
in the work-a-day world. They came down
town In the morning, hurriedly scanned their
mail. attended quickly to a few urgent duties.
aud then disappeared for the rest Of the day and
evening. So noticeable was the evening loungers
absence from the places where men chiefly con-
gregated that tho hotel Hobbies were turned al
most entirely over to the strangers who were
caught within the citys gates.
The holiday attractions for the general public
were limited to the theaters, where, at each
perform nce the audiences were large, the tota;
attendance numbering. Manager Dickson esti-
mates. about13, 600 persons. But as threaten
Ing the weather in the afternoon the
be seen the guests going to or coming from the
many feasts, the usual holiday idlers and work
1nsmen. usine at its bes, the rest the day
offered. There disorder, and only
intervals coud be
who celebrating unwisely. Throughout
il was a quiet. decent observance on the streets,
happy one in the family. The hotels made ex-
ira preparations. the Grand, Bates and New
Denison especially entertaining larger mum her
of diners than heretofore. AS q memento. each
house bad attractive and costly menu cards, that
of the New Denison, particularly, being q work
of in embossed card cover for the menu
printed on Japanese paper. On the front cover
was a landscape painted in water colors. This
neat souvenir of the day was in demand, and
several hundred of them were given out during
the afternoon and evening.
1t is growing custom for families to have
holiday dinners served at the hotels. 1t is said
they can have them In this wav a great deal
cheaper and with better service Ii it Is desired,
each family can have q private table with pri-
vate waiter. A turkey is served whole and the
head of the family does the carving. just as he
would If home. Everythin is arranged to
give such dinners the features they would have
in the family dininG-room 1t takes great
dinner the average cos. to the proprietor beng
without counting service other necessaries,
about 90 cents per person. The Bates had
several of those family parties yesterday, as did
the Grand and New Denison. The latter also
provided for thirty railroad conductors, their
wives and children. A hotel proprietor was
asked how he managed his supplies for a holiday
feat "As | do on all other days" he replied
cit takes abont as mnch trouble to provide for
an ordinary dinner. the only difference being
the extras required. Every morning we have
what is called tho house count and to these
added the average daily arrivals Upon that
basis the supplies for dinner are portioned out
by the steward and sent to the head cook.
'What are the meats mostly called for at DIN
ner9"
Roast beef 1t is never left off of any bill of
fare, whether for holiday feast ordinary
dinner. Nearly everybody calls for it Soups
and fish. too, chosen by nine-tenths OF the
diners. To-day, of course turkey had the prefer
ence. but il was taken after the first two
with roast beef. Boiled meats going out of
favor. They are seldom called for except by
city people never ask for them We prepared
for to-day few extra delicacies for entrees, but
as usual. onlv half the diners wanted them. 1t
makes considerable waste, but they have to go
had mutton, too. That is another
to some extent for Indiana
what is reallv good mutton in this market. Ev-
erybody wants oysters. the stew being favored
more than any other form of cooking them AS
for game, it Is on the card more for show. There
is call for it at the tables but taste is suf-
fcisnt for each person. We have plenty of
buffalo tongue, bear and antslope that WAS car
ried the diners to-day, and afterwards picked
up for the scrap barrels. When You put before
the average eater extra bill of fare, he is
to make a mistake in ordering what he wants.
Many people, AFTER eating the first two courses,
GO at once down the list game. and then come
back the roasts. After that they take the
ices, which should ALWAYS be served with game"
''What about the deserts3'
'Apple pie. like roast beef. is always at your
command. Mlnce pies liked in the holiday
season, but the call at other times is not so
large for the other kinds. For ice cream that
of vanilla flavor is preferred. The wine list is
not in great demand. and when it is clarets aud
champagnes ordered almost exclusively.
Coffee is the popular beverage, morning.
and night. AS for cheeses Edam is called for
in preference TO Roquefort which finds favor
solely among epicures and people who have been
abroad This is the typical Thanksgiving din
ner at the hotels"